Hatching eggs successfully requires the right conditions, including temperature, humidity, and ventilation. However, one overlooked aspect is the presence of bad or rotten eggs inside the incubator. A single bad egg can release harmful bacteria, cause contamination, and reduce overall hatchability. Identifying and removing bad eggs at the right time is crucial for a healthy hatch.
This guide will cover:
- How eggs go bad inside the incubator
- Signs of bad eggs
- How to identify rotten eggs with and without candling
- Why bad eggs can harm your hatch
- Step-by-step method to remove bad eggs safely
- Best practices to prevent bad eggs in the future
1. Why Do Some Eggs Go Bad in an Incubator?
Eggs can become rotten due to various reasons, including:
A. Poor Egg Quality Before Incubation
- Eggs with cracks, thin shells, or deformities are more prone to bacterial infections.
- Dirty eggs with manure, dust, or feathers carry bacteria that thrive inside a warm incubator.
B. Bacterial Contamination
- A single infected egg can spread E. coli, Pseudomonas, and Salmonella inside the incubator.
- High humidity combined with bacterial growth causes eggs to rot from the inside.
C. Improper Storage Before Incubation
- Storing eggs for too long (more than 7-10 days) reduces viability.
- Keeping eggs at inconsistent temperatures before incubation can cause internal damage.
D. Temperature & Humidity Fluctuations
- High temperatures speed up bacterial growth, leading to bad eggs.
- Low humidity can cause eggs to dry out, while excess humidity leads to bacterial growth inside the eggshell.
2. How to Identify Rotten or Bad Eggs in an Incubator
A. Visual Inspection
- Discoloration: If an egg turns dark, gray, or greenish, it may be rotten.
- Oozing Liquid: Bad eggs sometimes leak a sticky, smelly fluid.
- Cracks: Bacteria enter through fine cracks, making an egg go bad quickly.
B. Candling Method
Candling is one of the most effective ways to check egg quality without breaking it.
How to Candle an Egg:
- Dark Room Setup: Use a bright flashlight or a candling device.
- Hold the Egg Over the Light: Look for clear signs of development.
- Check for These Signs:
- Healthy Egg: Visible veins and movement inside.
- Bad Egg: No veins, dark spots, cloudy contents, or floating debris.
C. Smell Test
- Rotten eggs emit a foul, sulfur-like smell.
- If you notice a strong odor when opening the incubator, immediately inspect all eggs.
D. Floating Test (For Unset Eggs Only)
- Place eggs in warm water (not for incubated eggs).
- Bad eggs float due to internal gas buildup.
- Good eggs sink and lie flat.
3. How Rotten Eggs Affect the Incubator & Other Eggs
Leaving bad eggs inside an incubator is dangerous because:
- They explode, releasing foul-smelling liquid and bacteria into the incubator.
- Contaminate healthy eggs, reducing overall hatch rates.
- Increase infection risk, leading to weak or deformed chicks.
4. How to Remove Bad Eggs Safely from the Incubator
Step-by-Step Guide to Removing Rotten Eggs:
- Wear gloves before touching any suspect egg.
- Remove the bad egg gently without shaking or squeezing.
- Place it inside a sealed plastic bag to prevent contamination.
- Dispose of the egg properly outside the hatching area.
- Wipe your hands and incubator with a mild disinfectant.
5. How to Prevent Bad Eggs in the Future
A. Choose the Best Quality Eggs
- Collect eggs only from healthy hens with no signs of illness.
- Avoid eggs that are too large, too small, or have misshapen shells.
- Select clean eggs with no cracks or dirt.
B. Proper Egg Storage Before Incubation
- Store eggs at 55-65°F (13-18°C) and humidity of 75%.
- Do not store eggs longer than 7-10 days before setting them in the incubator.
- Always store eggs pointy side down to maintain yolk stability.
C. Keep the Incubator Clean
- Sanitize the incubator before and after every hatch.
- Regularly check and remove any bad-smelling or suspicious eggs.
- Avoid opening the incubator too often to reduce contamination risks.
D. Maintain Proper Incubation Conditions
- Keep temperature steady at 99.5°F (37.5°C) for forced-air incubators.
- Humidity should be 40-50% during the first 18 days and 65-75% during the final days.
- Avoid overcrowding eggs inside the incubator.
Conclusion
Identifying and removing bad eggs in an incubator is essential for maximizing hatch success and preventing bacterial contamination. By following these best practices:
✅ Regular candling and visual inspections help detect bad eggs early.
✅ Proper egg handling and storage minimize the risk of spoiled eggs.
✅ Maintaining stable incubation conditions ensures embryo health.
✅ Immediate removal of bad eggs protects the remaining eggs.
By taking these proactive steps, you can improve hatch rates, reduce chick mortality, and ensure a healthier flock. A clean incubator = better hatching success!